Quinoa lovers!

Rachelle27 · August 2012

This is my new favorite! Even converted some quinoa haters with this recipe!

Quinoa Pilaf
Recipe courtesy Giada De Laurentiis

.Prep Time:15 minInactive Prep Time:10 minCook Time:30 minLevel:
EasyServes:
4 servings.Ingredients
3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 1/2 cups quinoa
1/4 cup white wine, such as pinot grigio
1 1/2 cups low-sodium chicken broth
1 packed cup arugula, chopped
1/2 cup slivered almonds, toasted and coarsely chopped
1/2 cup chopped fresh mint
1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
Zest of 1 lemon

Directions
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

jamesgaskill · August 2012

When I don't have a lot of time, I add a Ramen Noodle spice packet (throw away those nasty noodles), and it is good to go!

katejkelley · August 2012

Quinoa Oatmeal Cookies

Ingredients:

1 cup butter
1 1/4 cups brown sugar
2 eggs
2 teaspoons vanilla
2 tablespoons honey
1 cup all purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (optional)
1 cup quinoa flour/flakes
2 cups regular (not quick-cooking) oatmeal
1/2 cup toasted pecans or walnuts (optional)

Preparation:

Preheat the oven to 350 degrees.

Cream the butter with the sugar.

Add the eggs, vanilla, and honey and mix until incorporated.

In a separate bowl, mix the whole wheat flour, flour, salt, baking soda, and cinnamon together.

Stir dry ingredients into wet ingredients.

Fold the oatmeal, quinoa flour, nuts, and raisins into the batter.

Drop by rounded tablespoons onto cookie sheet lined with parchment paper.

Bake for 15 to 20 minutes, until the edges are slightly brown.

Let cook for 5 minutes on baking sheet, then transfer to a rack to cool.

Note: If you can't find quinoa flour, substitute 1 cup cooked quinoa, and add an extra 1/4 cup all purpose flour.

Thank you for posting all these great recipes! I love quinoa and am always looking for new ways to fix it.

KrazyAsianNic · August 2012

i eat i on the side of my meat and veggies with my meals. I cook it plan, half water and half broth.

HodderAL · August 2012

Bump for later! I recently found a store that carries quinoa flour, quinoa AND puffed quinoa. I wanted to buy some, but I had no idea what to do with it lol.

iamgaga · August 2012

This is my new favorite! Even converted some quinoa haters with this recipe!

Quinoa Pilaf
Recipe courtesy Giada De Laurentiis

.Prep Time:15 minInactive Prep Time:10 minCook Time:30 minLevel:
EasyServes:
4 servings.Ingredients
3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 1/2 cups quinoa
1/4 cup white wine, such as pinot grigio
1 1/2 cups low-sodium chicken broth
1 packed cup arugula, chopped
1/2 cup slivered almonds, toasted and coarsely chopped
1/2 cup chopped fresh mint
1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
Zest of 1 lemon

Directions
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

Sounds like a great recipe. One question though. Since I'm not experienced with quinoa, is the 1 1/2 cups of quinoa cooked? I'm guessing it is, but I thought I'd ask.

4myhealth77 · August 2012

bump for later

iamgaga · August 2012

Thank you for all these wonderful quinoa recipes. My daughter recently introduced me to this grain. I've only tried it once in my veggie omelet. Not sure I really liked it or not, lol. So, I'll be giving it another try.